Category Archives: Meatless Monday

Shishito Peppers – Culinary Memories from Spain

15 Tuesday Jul 2014

Posted by in Appetizer, Cooking, Five Ingredient Dish, Gluten Free, Grilling, Healthy, Meatless Monday, Mystery Ingredient, Peppers, Snacks, Spain, Spanish, Vegetables, Vegetarian

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The other day, I picked up a package of shishito peppers at a local Asian supermarket. It’s somewhat amusing, because to me, padron peppers are associated with Spain. That’s where I had them for the first time, on my first trip to the country. In fact, they were part of the first meal my sister and I enjoyed in Madrid. The memory has stuck, and I have often ordered these relatively small and mild green peppers at Spanish tapas restaurants.

Back to the pack I bought. It has been sitting in my refrigerator for a bit too long. Every time I’d see the green peppers staring at me, I thought I should roast them or perhaps broil, but preheating the oven on these hot summer days is just unbearable. And so, today I cooked them in my trustworthy cast iron skillet. Boy, were they delicious!  I could almost taste Spain as I ate one, by one, finishing up almost the entire skillet.

Note: the same could be done with padron peppers.

Padron Peppers from Spain

Ingredients

1 tablespoon avocado oil
1 pack shishito peppers, 2-3 cups
coarse sea salt, to taste

Directions

1. Preheat cast iron skillet to high. Add oil and wait for it to start shimmering.
2. Add peppers to the skillet and cook, stirring often, until the skins begins to char and blister, about 5 minutes.
3. Season immediately with salt and eat (seeds and all!)

My smoke alarm went off several times as the peppers were cooking and continued to sound off after the peppers were off. You might want to open your windows and turn on the exhaust fan (fair warning!).

Enjoy 🙂

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How to “Grill” Lettuce ~ Broiled Romaine

21 Monday Apr 2014

Posted by in Cooking, Five Ingredient Dish, Gluten Free, Grilling, Healthy, Meatless Monday, Recipe, Salad

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Salad lovers, rejoice!  Romaine lettuce, it’s your time to shine.  You are no longer the supporting role, the “bulk” or the “bed” for the salad.  You are the main ingredient!  No longer cold and chopped, you are heated and charred, held together, and presented in all of your beauty.

I’m talking about grilled lettuce.  Have you had a chance to try it yet?  I’ve had my first grilled Caesar Salad a few summers ago and was hooked.  The thing is, I don’t have a grill at home, and spent many months without this delicious take on salad.

And then, almost like in a dream, I thought of trying preparing grilled romaine under a broiler!  A miracle of miracles – it worked!

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“Grilled” Romaine Lettuce Salad

Ingredients

1 romaine lettuce

1 tablespoon of olive oil

salt and ground black pepper to taste

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Directions

1.  Slice romaine in half, lengthwise.

2.  Drizzle with olive oil on the cut side and season with salt and ground black pepper to taste.  You can use your favorite seasonings here and spices, but I chose to keep the salad simple and let the natural sweetness of romaine lettuce shine.

3.  Place lettuce on a baking sheet and broil for 3-5 minutes, or until the desired charred is reached.  I broiled mine on both sides for extra char.

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What’s next is up to you.  I topped romaine with diced cucumbers, red bell pepper, crumbled feta and basil.

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What will you put on your “Grilled” romaine?

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My Love Affair with Burrata Cheese

09 Wednesday Apr 2014

Posted by in Cheese, Farmers Market, Healthy, Meatless Monday, Vegetables, Vegetarian

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Burrata Love Affair0

And so begins my love affair with Burrata. The what?  Burrata is Italian cheese made out of water buffalo or cow’s milk. Think of it as a sphere that holds a creamy, soft, decadent cheese inside that is encased in a fresh, stretched mozzarella.  Apart from calling it burrata, I prefer to refer to it as Angel Pillows.  I imagine angels resting their heads on burrata as they fall asleep.

The other day I went to DeLaurenti and Pike Place Market to pick up a few must-have items.  In my bag, I collected burrata, broccolini, tomatoes, olive roll, watermelon, rainbow olives, and Castelvetrano olives.

The fist night, I roasted broccolini and carrots (simply drizzled with olive oil and seasoned with salt and ground black pepper, broccolini got a healthy sprinkle of garlic).  Give this a try in a 425 F for 15 minutes.

I drizzled the broccolini with pomegranate molasses and added a few slices of burrata.  Once the plate was composed and photographed, I quickly moved burrata to a toasted olive bread and cheered my success with a glass of white wine.

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Two days later, I could hardly wait until breakfast.  The whole grain slice of bread was already getting warm and crisp in the toaster.  The tomatoes were sliced and lightly salted.  The olives scattered on the plate.  Then it came time to delicately slice a ball of burrata cheese.  Be gently, you don’t want the creamy filling to ooze out.  Once out of a toaster, I quickly topped the bread with slices of burrata and a drizzle of olive oil.  And then I inhaled and took a bite.

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And just for fun, here’s a shot of what some of my plates really look like, when they are not photographed.

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Your turn!  Are you having a love affair right now? Do share – keep it PG13 please 🙂

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Faro and Vegetable Salad Recipe

17 Monday Mar 2014

Posted by in Cooking, Grains, Healthy, Kale, Lunch, Meatless Monday, Salad

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faro and vegetable salad recipe5

Do you love whole grains?  Are you a fan of bringing in daily lunch but making it only once a week?  Are you tired of pb&j sandwiches?  Then this Faro and Vegetable Salad just might be what you will want to make and pack up for your daily lunch this week.  Packed with nutrients and vitamins, it’s colorful, cheerful, crunchy, and delicious.  The zesty lemon-mustard dressing is light and can be kept separate from the salad, to be added right before serving.  Don’t have faro on hand?  This will work equally well with brown rice and wheat berries.

Faro and Vegetable Salad

faro and vegetable salad recipe6

Ingredients

1 cup faro
2 cups water
1 bunch kale, torn into pieces
1 yellow bell pepper, diced
1/2 English cucumber, diced
2 large tomatoes, diced
2 carrots, shredded
2 tablespoons dill, chopped

Dressing:
1 lime, juiced
2 teaspoons Dijon mustard
2 tablespoons olive oil
salt & pepper to taste

Faro and Vegetable Salad

Directions

1.  Add faro and water to a medium saucepan over medium high heat.  Cover and bring to a boil.  Reduce the heat to low and simmer faro until tender, about 15 minutes.  Add in kale, cover, and let sit for a few minutes for kale to wilt.

2.  Combine cooled faro and kale with the remaining vegetables.

3.  Whisk together dressing and pour over faro and vegetables.  Toss gently.

Pack this lunch daily and you’ll be happily fed.  Want to mix it up?  Add grilled chicken, tofu, or shrimp along with the salad.  Love cheese?  Add crumbled feta cheese to your daily lunch.  As the salad sits in the fridge, the vegetables take on somewhat of a marinated quality and the faro soaks up the dressing nicely.

faro and vegetable salad recipe2

Caprese Salad ~ Tomatoes, Mozzarella Cheese, Homegrown Basil

03 Monday Jun 2013

Posted by in Cheese, Cooking, Meatless Monday, Recipe, Salad, Vegetables, Vegetarian

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I present you with one of summer’s most beautiful and simple salads: Caprese.  With just a few ingredients – tomatoes, mozzarella cheese, fresh basil, good extra virgin olive oil, salt, and pepper, this salad just might become one of your favorites. 

It lends itself to many variations.  Add a drizzle of balsamic syrup, a spoonful of basil, or sprinkle with toasted pine nuts and chopped olives.  A beautiful start to the meal, this salad can also be the meal on its own.  Wait for the tomatoes to ripen on the wines, pinch off the leave from the basil plant, and arrange on a beautiful platter.  Your eyes and your stomach will be happy with this delight.

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Mediterranean Tri-Colored Couscous Tabbouleh Salad

20 Monday May 2013

Posted by in Cooking, Greek, Healthy, Lunch, Meatless Monday, Mediterranean, Recipe, Salad, Vegetables, Vegetarian

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Who is a huge fan of Mediterranean food?  Raise your hands higher!  This salad is for you.  Traditionally, tabbouleh is made with bulgur.  This version is with tri-colored couscous.  Won’t you give it a try?  It’s a perfect salad for a summer picnic, a potluck get together.  It goes equally well on its own or as a side to grilled lamb.

Mediterranean Tri-Colored Couscous Tabbouleh Salad

Ingredients

1 cup tri-colored couscous
1 English cucumber, diced
2 large tomatoes, seeded and diced
1 sweet bell pepper, cored and diced
1 bunch parsley, finely chopped
2 garlic cloves, minced
2 tablespoons olive oil
zest and juice of 1 lemon
salt and pepper to taste

Garnish: butter-roasted pine nuts

Directions

1.  Toast couscous in a nonstick pan over medium heat until it is heated through and lightly browned, about 5 minutes.

Photo courtesy of Priya Alahan Photography

2.  Pour 2 cups of boiling water over couscous.  Cover and allow to sit until the water is fully absorbed.  Fluff couscous with a fork, transfer to a salad bowl and slightly cool.

3.  Add vegetables, parsley and garlic to couscous.

4.  Whisk together olive oil, lemon juice, salt and pepper.  Pour over the couscous and the vegetables and stir gently to combine.  Cover and refrigerate for several hours.  Right before serving, sprinkle with butter-roasted pine nuts.

Photo Courtesy of Priya Alahan Photography

Time to eat!

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Recipe for Corn: Roasted Corn Salad with Avocados, Radishes and Tomatoes

15 Monday Apr 2013

Posted by in Cooking, Meatless Monday, Recipe, Salad, Vegetables, Vegetarian

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Spring Roasted Corn Salad with Avocados, Radishes and Tomatoes

Lately, I have been trying to take a full advantage of having a gas stove at home.  I have roasted eggplant, sweet bell peppers and a few chilies.  The other day though, I decided to roast corn!  This slightly charred, sweet, vegetable became a base for a very refreshing, crunchy and colorful salad.  If you don’t have a gas stove at home, try using your broiler or an outside grill instead.



Spring Roasted Corn Salad with Avocados, Radishes and Tomatoes


Ingredients (for 1)

1 ear of corn, husked
6-8 grape tomatoes, halved
3-5 radishes, quartered
1/2 avocado, diced
1 scallion, sliced
2 tablespoons basil, chiffonade

Dressing
olive oil, to taste
lime juice, to taste
cayenne, salt and pepper, to taste

Directions

1.  Char corn over medium heat, turning frequently until it’s evenly cooked.

2.  Cut  the kernels off the cob and add to a salad bowl.

3.  Fold in the rest of the ingredients.

4.  Whisk together dressing, taste, and mix with the salad.

Eat this right away.  If you are enjoying the salad for lunch, it might be substantial enough on its own.  For dinner, pair it up with grilled chicken, shrimp, or fish.  Or simply with a charred piece of bread.

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Quick and Easy Lunch – Buckwheat with Coleslaw Mix

08 Monday Apr 2013

Posted by in Lunch, Meatless Monday, Recipe, Vegetarian

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This lunch is brought to you by necessity, short on time, high in nutrition and perfect for Meatless Monday.

To a plastic container, add 1 cup of cooked buckwheat and 1 cup of coleslaw mix.  When ready to eat, stir in 1-2 tablespoons of water and microwave for 2-3 minutes, or until heated through.  Season with 1 teaspoon of Sriracha hot sauce, 1 teaspoon of olive oil, and salt to taste.

I’m surprised by how simple, yet delicious and filling this is.  Will you give it a try?

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Roasted Brussels Sprouts: Two Easy Recipes for Success

03 Monday Dec 2012

Posted by in Cooking, Holidays, Meatless Monday, Recipe, Sides, Thanksgiving, Vegetables, Vegetarian

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Brussels sprouts!  I am in love with these mini-cabbage full of vitamins and nutrients.  They have been making an appearance on my Thanksgiving table for quite a few years.  This year, rather than coming in a mesh bag, cut up from their stalk, the brussels sprouts arrived from the store attached to their stalks, looking regal and proud.

When it came to Thanksgiving, I chose to deal with each of the stalks separately – roasting the brussels sprouts from one of them as I have in the past – cutting them off, halving, and drizzling with oil.  The other stalk was an experiment – my first time roasting the brussels sprouts whole, attached to the stalk.  Both ways were delicious in their own ways.  Try each one and let me know your favorite.










Roasted Brussels Sprouts with Garlic, Lemon and Parsley

Ingredients


1 stalk of brussels sprouts, cut off and halved

2-4 tablespoons olive oil

salt and pepper to taste

1/4 cup chopped parsley

2 garlic cloves, grated

2 tablespoons lemon juice

1 teaspoon lemon zest

















Directions

1.  Preheat oven to 425 degrees.

2.  Drizzle brussels sprouts with olive oil and season with salt and pepper.  Spread in one layer on a cookie sheet.

3.  Roast brussels sprouts in the oven for 30-40 minutes turning halfway through.

4.  Toss roasted brussels sprouts with parsley, garlic, lemon juice and lemon zest.  Season with additional olive oil, salt and pepper, if desired.

Ready for another recipe? Try Whole Roasted Brussels Sprouts!

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How to Roast Brussels Sprouts on the Stalk – Vegetarian Side Recipe

03 Monday Dec 2012

Posted by in Cooking, Holidays, Meatless Monday, Recipe, Sides, Thanksgiving, Vegetables, Vegetarian

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Have you ever tried roasting brussels sprouts directly on the stalk?  It’s easier than you might think and looks very impressive on the table.  In fact, it might be the perfect conversation starter.  Give it a try!



Whole Roasted Brussels Sprouts

Ingredients

1 stalk of brussels sprouts

2-4 tablespoons olive oil

salt and pepper to taste
















Directions

1.  Preheat the oven to 350 degrees.

2.  Wrap the brussels sprouts stalk in plastic wrap and microwave for 4-5 minutes.

3.  Brush the brussels sprouts with olive oil and season with salt and pepper to taste.

4.  Roast in the oven for 45-60 minutes, turning halfway through, until the brussels sprouts are tender.

5.  Cut off the brussels sprouts off the stalk and serve.

Want to try a different recipe for brussels sprouts?  How about Roasted Brussels Sprouts with Garlic, Lemon and Parsley?

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Indian-Style Roasted Beets and Carrots Salad: The Oxbow Box Project CSA

08 Monday Oct 2012

Posted by in Beets, Book Club, Cooking, Meatless Monday, Recipe, Sides, Vegetables, Vegetarian

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Perfect for Meatless Monday, try this Indian-style Roasted Beets and Carrots Salad I made for the cookbook potluck club from the recent selection of Oxbow Farm vegetables. Enjoy!

 I was contacted by Oxbow Farm in June to take a part of their Oxbow Box project where local Seattle food bloggers get to pick up a box of fresh, local produce, and create something delicious to share with their readers.  This is what my CSA basket looked like:


On the night that I received the basket, I made a composed salad and drank a glass of wine.

This time around, I had a little bit more time to play with the remaining contents of the box and decided to see how beets, leeks, and carrots would co-exist with one another.  This happened on the same night as my book club had a meeting to discuss a book Climbing the Mango Trees ~ Madhur Jaffrey’s Memoir of a Childhood in India.  I chose turmeric, ginger, garlic, and mustard seeds to bring out the Indian flavors in the dish and got to cooking.

Indian-style Roasted Beets and Carrots Salad

Ingredients

4 medium beets, peeled and chopped

4 medium carrots, peeled and chopped

2 teaspoons vegetable
oil

salt and pepper to taste

turmeric to taste

ground cayenne pepper to taste

2 tablespoons coconut oil

4 cloves garlic, minced

2 teaspoons minced ginger

1 teaspoon mustard seeds

1 leek, white part only, halved and sliced

1 teaspoon sugar

1/4 teaspoon turmeric

1/4 teaspoon ground
cayenne pepper

salt and pepper to taste

juice of 1 lime

Directions

1.  Preheat oven to 425 degrees and line a baking sheet with parchment paper.

2.  Toss beets and carrots with vegetable oil.  Season with salt, pepper, turmeric and ground cayenne pepper.  Arrange the vegetables in a baking sheet in a single layer and bake for 35-45 minutes, stirring half way through.  Vegetables should be caramelized and tender when finished.

3.  Heat coconut oil in a nonstick large skillet over medium high heat.  Add garlic and ginger and saute for 2-3 minutes, until golden.  Add mustard seeds and stir until they pop.

4.  Add leeks and lower the heat to medium.  Cook leeks, stirring often, until they are soft, 10-15 minutes.

5.  Stir in sugar, turmeric and cayenne pepper.  Mix together with the leeks.

6.  Toss roasted vegetables together with cooked leeks.  Season with salt and pepper and lime juice.

You can eat this hot, room temperature or chilled.

I sincerely loved being a part of the Oxbow Box project and am excited to see what my fellow bloggers did with theirs.  The produce inside the box was vibrant in color, aroma, and flavor – sign up with Oxbow Farm CSA to receive your own box!

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Raw Apple and Grape Coleslaw with Basil Salad Recipe

11 Wednesday Jul 2012

Posted by in Cooking, Gluten Free, Meatless Monday, Recipe, Salad, Vegetarian

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I’m cleansing…sort of.  A friend recommended a raw cleanse and I am following her advice.  I set aside two days and loaded up on carrots and celery.  At the end of the first day, I’m not sure what I think.

After eating one banana, a few apples, a bowl of cherries and a salad of romaine, tomatoes, cucumbers, and bell pepper, I wanted something a bit more substantial for dinner.

I had grand plans of going to the store to pick up produce, but the lack of energy prevailed, and I turned to my refrigerator instead.  Using what I had on hand, i created this recipe for Raw Apple and Grape Coleslaw with Basil.


Raw Apple and Grape Coleslaw with Basil


Ingredients


1 cup shredded cabbage
1 cup shredded carrots
1/2 apple, sliced into matchsticks
1/2 cup red grapes, halved
1/4 cup chopped basil
1 tablespoon thinly sliced shallot
lime juice, to taste
rice vinegar, unseasoned, to taste
1 teaspoon of mustard*
dash of paprika*
ground black pepper, to taste*
sesame seeds, raw

*not raw according to the strictest rules

Directions


1.  Combine cabbage, carrots, apple, grapes, basil and shallots in a salad bowl.

2.  Toss the salad with lime juice, rice vinegar, mustard and season with paprika and black pepper, to taste.

3.  Arrange the salad on a plate and sprinkle with sesame seeds.

Perhaps, if you have more time, allow the salad to marinate for half an hour – but be sure to leave the basil out and add it at the end.

Have you tried to follow a raw diet? Please share your success stories and favorite recipes!

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Vegetarian Coconut Curry Delight~ Meatless Monday Recipe

26 Monday Mar 2012

Posted by in Curry, Dinner, Lunch, Meatless Monday, Recipe, Vegetables, Vegetarian

≈ 1 Comment

It’s another Meatless Monday rendition at Snacking in the Kitchen.  This throw-in-the-pot recipe for Vegetarian Coconut Curry Delight is a perfect way to clean up your refrigerator and use up a variety of vegetables you may have on hand.  By the wrinkles in some of my vegetables, you are sure to know that this is exactly what I did.  Waste not, want not.

The way I prepared the recipe was somewhat experimental.  Usually when making curry I cook the vegetables first, in batches if necessary, and then add the coconut milk.  This time around I switched the order, simmering the coconut milk with Thai red curry paste, garlic, and ginger and then adding the vegetables.  I can not decide which method I prefer – they both work pretty well.  Try it both ways and let me know which one you prefer.
The curry tastes delicious on its own, sprinkled with lime juice, a dash of hot sauce, and chopped cilantro.  To make a more substantial meal, serve the curry with a side of brown rice or rice noodles.

Vegetarian Coconut Curry Delight 

Ingredients

2 tablespoons coconut oil
1-2 teaspoons Thai red curry paste
3 cloves garlic, chopped
1 tablespoon minced ginger

1 can coconut milk
1 cup water
1 tablespoon brown sugar
1 tablespoon soy sauce
1 large sweet potato, cubed
4 medium carrots, sliced
1 bell pepper, sliced
1 poblano pepper, sliced
2 Japanese eggplants, sliced
1 cup frozen peas
salt and pepper to taste 
Garnish: lime wedges, chopped cilantro

 Directions


1.  Heat coconut oil in a large heavy-bottom pan.  Add Thai red curry paste, garlic, and ginger.

2.  Saute 3-5 minutes, or until aromatic and the garlic is softened.

3.  Stir in coconut milk, water, brown sugar, and soy sauce.  Bring to a simmer and cook for 5-7 minutes.

4.  Prepare vegetables while the coconut broth simmers.

5.  Add sweet potatoes and carrots to the broth and cook for 5 minutes.  Add bell and poblano peppers and eggplant, and simmer for another 15-20 minutes, stirring occasionally.

6.  Sprinkle peas on top of the vegetables and cook for another 5 minutes, or until the peas are heated through.  Season with salt and pepper to taste.

7.  Eat!

The recipe makes quite a bit of Vegetarian Coconut Curry Delight.  This is your chance to feed a large family, share with a group of friends, or have a lot of leftovers!  If you are stuck in the leftover camp, do not worry!  The curry reheats very well and can be dressed up for its second and third appearance on your table with the addition of shrimp, chicken, or as mentioned earlier, brown rice and noodles.

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